Perfectly flaky and tender scones made with coconut oil, coconut cream, and blackberries - no one will guess that they're vegan!
Prep Time 30minutes
Cook Time 18minutes
Total Time 48minutes
1 1/2cupsall-purpose flour
1 1/2teaspoonsbaking powder
5tablespoonscoconut oil (solid state, at room temperature)
3/4cupcanned coconut cream (or full fat coconut milk)
1cupblackberries (fresh or frozen)
Coarse or turbinado sugar, for topping (optional)
Preheat the oven to 375 degrees F.
In a large bowl, whisk flour, sugar, baking powder, and salt together. Add the coconut oil and cut it into the flour mixture with a fork. The motion is like scraping it down into the center of the bowl over and over. Stop when the mixture resembles wet sand.
Add the coconut cream, and stir together until a shaggy dough is formed. If it seems too dry to come together, you can add another tablespoon. Gently fold in the shredded coconut and blackberries.
Turn the dough out onto a floured surface and pat it into a 1-inch thick disk. With a bench scraper or a very sharp knife, cut the dough into 8 even wedges. Arrange the wedges on a baking sheet lined with parchment paper.
Brush a little coconut cream over the tops of the scones and sprinkle with coarse or turbinado sugar if desired - this part is totally optional, but delicious.
If you have time, place the baking sheet in the freezer for 10 minutes or in the fridge for a half hour before baking. It isn't absolutely necessary, but it helps the scones keep their shape and keeps them flaky and tender.
Bake the scones for 16-18 minutes, until they are just starting to brown. Serve warm with hot coffee.
This recipe is adapted from the lovely blog A Pastry Affair. I highly recommend checking out her wonderful recipes!
Find this and more delicious recipes at www.katiebirdbakes.com!